In small saucepan over low heat, melt coating
ingredients, stirring constantly. Remove from heat. Set saucepan in
pan of warm water to maintain dipping consistency.

Insert toothpick in ball; dip in melted
chocolate. Place balls on waxed paper-lined cookie sheet or insert
toothpicks in piece of styrofoam. Refrigerate balls 15 minutes or
until chocolate is set. Place in candy cup papers. Store in fridge.